Agave-Sweetened Carrot Muffins

Dec 10, 2008

Ellie Miller

Closely related to the aloe plant, agave produces a sweet sap that can be used as a natural alternative to white sugar. Serve these carrot muffins, made with a mix of all-purpose and whole-wheat flour, as part of a healthy breakfast.

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Ingredients

Yields:
16

Cal/Serv:
162

1 1/2 c.
all-purpose flour

1/2 c.
whole wheat flour

1 1/2 tsp.
cinnamon

1 tsp.
baking powder

1 tsp.
baking soda

1/4 tsp.
salt

4
carrots

2
large eggs

c.
dark brown sugar

1 tsp.
vanilla

1/2 c.
dark agave syrup

c.
extra-light olive oil

Directions

Total Time:
0:40

Heat the oven to 375 degrees. Line 16 standard-size muffin pan cups with baking papers and set aside. Whisk together the flours, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

Finely grate the carrots and stir together with the remaining ingredients. Stir the carrot mixture into the flour mixture.

Divide the batter evenly among the baking cups and bake until a skewer inserted into the muffin center comes out clean, about 25 minutes. Immediately remove the muffins from the pan and cool completely on a wire rack.

Tips & Techniques

Agave syrup is a natural, unprocessed sweetener derived from the agave plant. Its flavor ranges from mild to intense caramel. Visit wildorganics.net for a wide selection of agave syrups to choose from.

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